Ron, a big man, struggles to pick up a four-foot specimen so I can look in its mouth. “They come six feet and longer. This one’s just middle size.” He drops it to the deck, pulls out his knife, cuts away the bony head to leave only the considerably smaller tail that contains a single bone. “Nobody would eat a head that can eat you. Especially when it’s this ugly.” “Who’s going to eat that tail?” I ask. The flesh is loose, almost like jelly. “Damn, that’s revolting!” “Ever had a franchise fishburger? Did you think you were eating red snapper? Monkfish take on the taste of what you cook with
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